An Israeli classic, borekas are triangular puff pastries filled with a cheese mixture. Enjoy them warm on the go, at a picnic, or with a nice salad.

A twist on the classic caprese salad (tomato-mozzarella), here’s a fresh and indulgent summer salad.

White pizza is a pizza I absolutely love, as much if not more than the classic tomato sauce version, probably because it pairs so beautifully with all kinds of cheese and especially mushrooms. Here are 2 topping ideas, one with goat cheese and red onions, the other with mozzarella and mushrooms, for white pizzas as gorgeous and delicious as restaurant quality.

This 4-cheese pizza is perfect for cheese lovers and an excellent way to use up all those cheese remnants in your fridge. I always keep pizza dough in the freezer—just take it out in the morning and let it rise on a parchment-lined baking sheet.

A delicious eggplant quiche to discover, less known than the classics but truly tender and fragrant with Italian flavors.

If you love chouquettes (and even if you don’t), you’ll adore these little cheese puffs with herbs de Provence.

Arancini are crispy little balls on the outside and melty on the inside. They’re perfect if you have leftover risotto from the day before, but they’re so good you might make risotto just for this! Here’s a vegetarian version with pesto and mozzarella.

A classic Italian starter, the Caprese salad originates from the island of Capri. This easy summer salad is always a crowd-pleaser.